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Ginger-Yogurt Cream

March/April 1996

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This gingery cream sauce will turn any fresh fruit into a dessert.


Ginger-Yogurt Cream Recipe

Makes: 1 cup

Active Time:

Total Time:

Ingredients

  • 1 cup low-fat vanilla yogurt
  • 1/4 cup whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon finely chopped candied ginger
  • 1 tablespoon white rum, (optional)

Try this recipe with:

Preparation

  1. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let it drain in the refrigerator until slightly thickened, about 30 to 60 minutes.
  2. Whip cream in a chilled small mixing bowl with a whisk or electric mixer to soft peaks. Add the drained yogurt, sugar, ginger and rum, if using; fold gently to mix. Serve immediately or refrigerate, covered, for up to 8 hours.

Nutrition

Per 2-tablespoon serving: 56 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 6 g carbohydrates; 2 g protein; 0 g fiber; 23 mg sodium; 74 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate



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Recipe Categories

Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Meal/Course
Dessert
Type of Dish
Sauce/Condiment, sweet
Publication
March/April 1996

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